Description
This Lemon Caper Pasta recipe tastes like you stepped into your favorite neighborhood Italian restaurant. It's bright, fresh and tangy and the perfect answer to a busy weeknight dinner.
Ingredients
Units
Scale
- 8 oz. spaghetti
- 4 Tbsp. olive oil (or extra-virgin olive oil)
- 3 cloves garlic, thinly sliced
- 3 anchovies (optional)
- 3 Tbsp. capers, drained and rinsed
- 1 pinch crushed red pepper (optional)
- zest and juice from 1 lemon, divided
- 1/4 cup dry white wine
- table salt and black pepper, to taste
- chopped fresh parsley leaves, for garnish
- freshly grater parmesan, for serving
Instructions
- Bring a large pot of water to a boil and cook pasta according to package instructions. Reserve 1 cup of the pasta cooking liquid before draining. Set aside.
- Place oil, garlic and anchovies in a large skillet and heat over medium. Cook, stirring frequently, until the garlic is starting to turn golden brown and the anchovies have broken down. Add capers and crushed red pepper and cook until fragrant, about 1 minute. Stir in 2 tablespoons of the lemon juice and stir to combine. Add white wine and cook until reduced by half, about 1 minute.
- Add drained pasta to skillet and toss to combine. Add some of the reserved cooking liquid and stir frequently until the pasta is saucy, about 1/4 cup of the cooking liquid. Remove from heat and stir in some of the lemon zest and adjust seasoning with salt, pepper and more lemon juice. Serve hot, garnished with parsley and parmesan.
Notes
- You can leave out the anchovies and crushed red pepper, if you desire.
- Try adding seared chicken tenders or thinly sliced chicken breast.
- Serve with seared scallops or sauteed baby spinach or kale, steamed broccoli or sauteed asparagus.
- Try this pasta with our Perfect Seared Shrimp with Garlic and Herbs.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 5 min.
- Cook Time: 15 min.
- Category: Pasta
- Method: Sautee
- Cuisine: American/Italian